Gingerbread Spice Dutch Baby

One of our Christmas gifts this year was the Smitten Kitchen Cookbook, which is based on a blog that Whitney enjoys perusing. In that book, she found this tasty-looking dutch baby pancake recipe. We had never made a dutch baby before, although I had enjoyed them in restaurants before, so this was an exciting venture. The recipe was very fast and easy, and the pancake came out perfectly! Looking forward to trying more dutch babies in the future.

Preheat the oven to 400°F. Place the eggs in a blender and blend until smooth and pale in color. Add the brown sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt, and milk and blend until smooth.
Melt the butter in a 9-inch ovenproof skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and transfer to the oven. Bake for 15 to 20 minutes, until the pancake is puffed up. Remove from the oven, dust with powdered sugar, and drizzle with maple syrup.

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Hello & Welcome

Hello from the Eibls! We're newlyweds (but not so "newly" anymore) settling in the Carolinas. Follow along as we share kitchen adventures and life snippets. Come for the recipes; stay for the cat pics!